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NUTR 205 > Fats, frying, and emulsions (1/16) > Flashcards

Fats, frying, and emulsions (1/16) Flashcards

1
Q

How do people get the fat?

A

added by itself, or a part of the ingredient

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2
Q

What are examples of invisible fat?

A

meat, poultry, dairy, eggs, nuts, seeds, avocado, coconut

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3
Q

What are examples of visible fat?

A

vegetable oils, margarine, butter, lard, tallow, shortening, cocoa butter, and mango seed butter

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4
Q

What are oils?

A

liquid fats, except for coconut oil and palm kernel oil which is solid

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5
Q

T/F: you need fat to survive

A

true

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6
Q

What fatty acids can humans not make?

A

omega-6 (linoleic) and omega-3 (linolenic)

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7
Q

What does fat ensure?

A

we can absorb certain nutrients

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8
Q

What are fat soluble things?

A

vitamins A, D, E and K and carotenoids (beta-carotenel)

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9
Q

How does fat flavor?

A

through taste, color, texture, and odor

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10
Q

Is the melting point higher for fats or oils?

A

higher

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11
Q

What is the smoke point?

A

temperature at which it starts smoking

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12
Q

is a higher or lower smoke point better for frying?

A

higher smoke point

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13
Q

What are “plastic” fats?

A

appear solid at room temperature and can be molded or pressed into shapes without breaking

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14
Q

What are the different aromas of fat?

A

butter, sesame oil, olive oil, fish oil

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15
Q

T/F: the oil you cook in can influence the flavor of the final food

A

true

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16
Q

Why are fats processed?

A

to refine them and to change their solid/liquid properties

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17
Q

How can liquid oils change to plastic fat?

A

by using hydrogenation, but this makes trans fat

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18
Q

What are the advantages of hydrogenated oils?

A

neutral flavor, higher smoke point, resist oxidation, solid

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19
Q

What is the hydrogenation process?

A

hydrogen gas bubbled through liquid oil in presence of nickel catalyst. The double bonds break and hydrogen is added. fat then becomes more saturated

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20
Q

What are the different methods to produce hydrogenated fats with reduction in trans fats?

A

interestification and fractionalization

21
Q

What is interestification?

A

move the fatty acids around

22
Q

What is fractionalization?

A

cut out some of the fatty acids

23
Q

Where are vegetable oils obtained from?

A

fruits, seeds, and nuts

24
Q

How are oils removed?

A

by pressing or use of solvents to increase extraction

25
Q

What type of oils remain liquid when refrigerated?

A

winterized oils (salad oils)

26
Q

What are the different types of oils/fats?

A

soybean, cottonseed, olive, canola, sunflower, safflower, peanut, corn, tropical oils (palm, palm kernel, coconut), butter, lard, tallow

27
Q

What is butter?

A

milk fat, separated from cream with agitation

28
Q

What is a dispersed phase in an emulsion?

A

the little droplets

29
Q

What is a continuous phase in an emulsion?

A

the stuff the droplets are floating around in

30
Q

What are the different types of butter?

A

sweet, cultured, clarified, salted, unsalted

31
Q

What is rancid fat?

A

fat that is breaking down and it is stinky

32
Q

What is hydrolytic rancidity?

A

breaking of chemical bonds that causes undesirable odors and flavors in short chain fatty acids such as found in butter

33
Q

What is oxidative rancidity?

A

a self perpetuating chain reaction that occurs when fat exposed to heat, light, iron, or copper. can also be caused by certain enzmes

34
Q

How can you prevent rancidity?

A

by storing properly and adding antioxidants

35
Q

What are different types of antioxidants?

A

nutrients (vit C, vit E, and beta carotene) and synthetic (BHA, BHT, TBHQ, and propyl gallate)

36
Q

What is frying?

A

the process of dehydrating the food and cooking it

37
Q

What is panfry?

A

some fat/oil in a pan, but doesn’t completely cover the food

38
Q

What is deep fry?

A

submerge the food in hot fat/oil

39
Q

T/F: when frying temperature does not matter

A

false, if too hot then food will be too dark/burnt on the outside and uncooked on the inside and if too cold the food will absorb extra fat and be greasy/not crisp

40
Q

What are the best fats for frying?

A

stable at higher temperatures and have high smoke points

41
Q

How can you make fat for frying last?

A

filter the oil, don’t fry things with lots of ice crystals on them, replace the fat when it gets dark, foamy, or starts to smoke

42
Q

What are some considerations when reducing/replacing fats?

A

choose leaner meats, use lower fat cooking method, replace fat with “fat replacer”

43
Q

What are good examples of fat replacers?

A

carbohydrates, specific compounds designed by food industry (protein based and fat based), and the type of fat (such as saturated with unsaturated)

44
Q

What are the two different types of emulsions?

A

fat in water and water in fat

45
Q

What is a stable emulsion?

A

its permanent so it stays well mixed (droplets don’t come together)

46
Q

What is a unstable emulsion?

A

temporary so it doesn’t stay well mixed (droplets do come together)

47
Q

What is added to emulsions to help them stay stable?

A

emulsifiers

48
Q

What are examples of emulsifiers?

A

many egg proteins, milk proteins, and soy lecithin

NUTR 205 (17 decks)

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